alley rat

LATEST ACTIVITY

• Posted in thread: strawberry-rhubarb on 06-05-2007 at 11:14 PM
  Whaddya mean ten days before it started? I hope you meant tenhours, I would think the must
  would spoil sitting inactive at room tempfor ten days. C an I get some witnesses here or what?
  Am Imissing so...

• Posted in thread: strawberry-rhubarb on 06-05-2007 at 01:00 AM
  Started a six gallon batch using the steam extraction method. About 12lbs. of each strawberrys
  and rhubarb. Lots of sugar. Must smelledgreat, but as it turned out, it was my first stuck
  fermentation a...

• Posted in thread: group dandelion on 02-21-2007 at 12:41 AM
  Hey, AAA, is what was in the picture what you used for a five gallonbatch, or what? If so, it
  looks like you used a lot, and it also lookslike you cut a little too deep. Since most of the
  recipes call...

• Posted in thread: liquid oak results on 02-16-2007 at 11:54 PM
  Used about three tablespoons of the oak extractive in five gallons offull bodied blackberry
  from concentrate. Was well pleased with theresult, nobody could put their finger on it, why it
  tasted soexce...

• Posted in thread: Steamer on 02-11-2007 at 01:24 AM
  I have access to a solid acre of rhubarb, and would seriously considershipping it to someone
  that sincerely wanted it and honestly couldn'tget it. I'm pretty sure it would be an ''easy
  keeper'' during...

• Posted in thread: group dandelion on 02-11-2007 at 01:01 AM
  I was thinking about this deal today, and kinda realised something. Ithink the dandelion thing
  bites us at a subliminal level, sorta tugs atour sub-concious. Making something noble and
  intoxicating ou...

• Posted in thread: group dandelion on 02-10-2007 at 12:19 AM
  YEAH, b.h., I kinda thought about that too. With all the citrus andraisins and ginger and such,
  it reminds me of the nail soup story weall read as kids. However, onward I shall go. At this
  point, I pl...

• Posted in thread: group dandelion on 02-09-2007 at 10:51 PM
  I'm not sure where the fun would be with everyone using the samemethods and ingredients. My
  approach will probably be to hybridizethree or four methods and/or recipes, finally settling on
  what seemsth...

• Posted in thread: group dandelion on 02-08-2007 at 11:35 PM
  Haven't heard much chatter about the '' en masse'' batch of dandelioneveryone was talking about
  before x-mas. I'm totally in love with theidea, at this point it's like the holy grail to me.
  Needless t...

• Posted in thread: Cherry Wine Recipe? on 02-08-2007 at 11:07 PM
  Here is a garden-variety, somewhat standard recipe for 5 gallonsof cherry, but I would figure
  out about another forty ounces or so ofjuice. Reconstitute some concentrate or something. 10
  lbs. sugar.Tw...